Disclosure: This recipe for One Pot Chicken Burrito Bowls has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #JustAddRotel #CollectiveBias
There’s a one pot recipe craze going on right now. They’re quick & easy to make, and there seems to be endless combinations. Today I’m sharing my favorite Mexican one pot recipe: One Pot Chicken Burrito Bowls. These burrito bowls are perfect for serving while entertaining a crowd. I’ll be serving these during big college basketball games. Burritos can be a little messy to eat while sitting on the couch and watching the game, but serving them as a burrito bowl contains the mess!
Save some money when making this recipe by printing out a coupon for $1.00 off RO*TEL, get it while supplies last. April 6th is the cut off date for using the coupon. Get it HERE!
All the ingredients you’ll need for this recipe:
Finding RO*TEL at Walmart is easy, look for it on the canned tomatoes aisle. Remember to use your coupon!
Cook’s Note – One Pot Chicken Burrito Bowls Recipe:
- To assemble the burrito bowls I like to add the rice mixture to a bowl, top with shredded lettuce and add more of the garnishes.
- This one pot burrito bowl mixture is also great served over chips as nachos!
- 2 Tablespoons extra-virgin olive oil
- 1 small yellow onion, diced
- 1 cup extra long-grain rice, uncooked
- 3 large garlic cloves, minced
- 2⅔ cups chicken broth
- 1.5 pounds cooked chicken, cut into bite-sized pieces
- 1 15-ounce can black beans, drained and rinsed
- 1 10-ounce can RO*TEL tomatoes (I used their Lime & Cilantro variety)
- ½-1 teaspoon chili powder (depending on how spicy you like it)
- 1 teaspoon ground cumin
- salt & pepper to taste
- 2 cups shredded Mexican cheese
- shredded iceberg lettuce
- Roma tomatoes, diced
- avocado, diced
- sour cream
- green onions, sliced
- lime wedges
- In a large, deep pan over medium heat add the olive oil. Once the oil is shimmering add the onion and cook, stirring occasionally, until the onions soften; about 3-5 minutes. Add the rice to the pan and saute the rice until it starts to brown; about 3-5 minutes. Add the garlic and cook until fragrant; about 30 seconds.
- Add the chicken broth, cooked chicken, black bean, RO*TEL, chili powder, and ground cumin to the pan. Stir to combine. Bring the mixture to a low boil, then reduce heat to low. Cover and cook 20-25 minutes until the rice is tender.
- Turn off the heat, uncover, and fluff the mixture briefly with a fork. Season with salt and pepper. Add the cheese and stir to combine.
- Add your garnishes, and serve!
Be sure to pick up your cans of RO*TEL to make game day a big hit!
What are your favorite recipes using Ro*Tel?
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